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Honey Ginger Ale

Pretty simple stuff: mix your honey into the water, throw in your medium-ground cardamom and fresh ginger, and then your yeast (activated, of course). Let it all sit for 1 -2 days in a primary fermenter (or stockpot or whatever), then squeeze your lime in, give it a stir, and throw it in plastic pop bottles. Straining it off before that is optional. Let the bottles sit out at room temp until they're hard and then throw them in the fridge.

A hundred seventy-six thousandths of a packet of yeast? How do you measure THAT ?

The only suggestion I might make is to use ale yeast; it's less aggressive than the champagne strains and shuts off very reliably at fridge temps. But the wine yeasts usually do fine.

Using plastic soda bottles if HIGHLY recommended for a couple reasons... 1) safety: when they grenade from yeast continuing to work (you took one out to bring to work and forgot it, or your kid needed the fridge space and put them in the utility room) it's messy and exciting but not permanently disfiguring, and 2) you can gauge the carbonation level from the rigidity of the bottle as you mention.